Pork and Fennel Ragout

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I love fennel and this was tasty, but effort didn't seem to fit the outcome. I didn't have any wine, so I did substitute chicken broth and I did reduce the liquid about half.

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I used this recipe to use up porcheta style pork, we love fennel so this was an easy choice. I adapted the amount of wine to my taste, and in fact used Sherry which I thought was better. My Daughter (8 and Husband loved this recipe!

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Apparently I am not a chopped fennel fan but the rest of it was tasty. After reading the reviews I altered my prep a little.. ie 1 cup water/1 cup wine and a lower heat for the pork. An even though I picked around the fennel and the shallots (they picked up a lot of fennel flavor I'm still giving this recipe 4 stars because my friend and her 9y/o LOVED it and it was easy to make. I'd make this again with celery as a chopped fennel substitute.

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I thought this recipe was tasty, but a bit too winey. Like "saradoll24" mentioned in her review, it would have been better to have had the wine reduce and cook off a bit. I was surprised that was not listed as a step in the recipe and debated whether or not I should continue to cook the ragout in order to reduce it down. I also used red wine, and I don't think I would liked it as much with white wine. I also served this over rice (long-grain white with steamed green beans on the side. I will definitely hold onto this recipe but may tweak it a bit before I make it the next time.

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Fundamentally flawed. Need to have a fattier piece of meat in order to balance the acidity of the wine. Would have cooked it longer to burn off some of the wine. Also, following the directions would have resulted in a burned fond.

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My first Ragout and it was very tasty. I used pork tenderloin because that is what i had in the fridge. I think it's best to eat this with a spoon, so I think it would be best to cut the pork into bite size pieces. Next time I will probably just juice half a lemon. I did slowly incorporate the flour based on previous reviews, but it was no problem at all.

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Great comfort food recipe! Prep time was defnitely more than indicated in the recipe, so plan accordingly. Once everything is chopped and reday, the recipe goes together very easily. I made this recipe with red wine and will continue to use red... gives the ragout a nice rich flavor. Don't forget the parsley and lemon zest to sprinkle on top -- that's another layer of flavor that makes this recipe a keeper. I served this with sauteed yellow and green zucchini squash. Next time I will serve it over parpadelle!

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The recipe took me about an hour and a half to make from start to finish because of all the chopping and slicing involved.

The flavor was really nice. I served it over rice, but I think I'll try an egg noodle if I ever make it again.

I forgot to serve it with the parsley/lemon zest topping, but the flavor was still there. I made it with red wine.

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I made this dish following the original recipe and served it over whole wheat pasta. Simple to make though it did take about an hour and a half. Most of the time was spent chopping the vegetables and pork since I bought pork chops with bone in. Would be easier with boneless tenderloin. I used red wine and think it would be better with white, or maybe a better red whine. Good enough to try again.

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This recipe is quick and easy, I substituted ground turkey for the pork, and it worked out great. Be careful with this recipe, you must like fennel, this is the predominate flavor that comes across in this dish.

Finding a side dish to accompany this dish was a bit difficult, I finally gave up and added yesterdays blanched green beans during the last 5 minutes of cooking. This did not change the flavor, and I was able to use up some really good leftovers.